Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World

Recipe

I was served this at my first meal in Metsovo and just fell in love with it. Going to Metsovo, a quaint little town nestling in the hills of the Epirus region was for me like going to one of the Indian hill stations. While Athens had been hot, here, walking in the narrow cobbled streets or sitting in the Averoffs' traditional wooden house, it was deliciously cool. Spanakorizo is made all over Greece and Cyprus and there are many variations. This is Mrs. Averoff's version. She makes it with spinach and scallions that she picks from her own kitchen garden. While many people chop up the spinach, Mrs. Averoff keeps her leaves whole. I also found it very interesting to watch Mrs. Averoff snipping the fresh dill into the spanakorizo with a pair of scissors!

For those who have never eaten this, let me explain that it contains more spinach than rice. The rice acts almost like a sauce, helping to "unify" the spinach. I like the dish best when it is served hot, but I have had it warm and at room temperature as well. I have seen it served with a dollop of thick Greek yogurt on top or with a generous squeeze of lemon juice. All versions are good.

For a simple Greek meal, you could serve this dish with some kalamata olives, some goat or sheep's milk cheese (the cheese can be drizzled with olive oil and sprinkled with fresh or dried oregano or thyme), a bean dish, and some crusty bread.

1-1/2 pounds fresh spinach
6 scallions, cut crosswise into fine rings all the way up to the green section
5 tablespoons olive oil
Salt
3 tablespoons Italian risotto rice or any medium-grain rice
2 tablespoons finely chopped fresh dill
1 tablespoon fresh lemon juice (or more, if desired)

Trim the spinach and separate the leaves. Wash well and drain. Bring 12 cups of water to a rolling boil and drop in the spinach leaves. Cook for 1 to 2 minutes, or until they are just wilted. Drain. Run under cold water and drain in a colander.

Put 2 cups of water in a wide pot and bring to a boil. Put in the scallions, oil, 1/2 teaspoon salt, and the rice. Cook on medium-high heat, stirring now and then, for 10 to 12 minutes, or until the rice is just done and the liquid in the pot is reduced to a little thick sauce. Put in the spinach and another 1/2 teaspoon salt. Stir and cook for 2 to 3 minutes. Add the dill and lemon juice and stir to mix. Serve hot.

MELLE DERKO SAMIRA’S MOROCCAN CASSEROLE OF VEGETABLES -- Tagine of Vegetables
Serves 6

A tagine is a round, casserole-type dish made of clay. As it sits on the top of the stove, its conical clay lid causes steam to rise and then fall gently down the sloping sides as condensation, allowing for cooking with a minimum of water. Instead, I use a casserole with an 8-cup capacity, which is roughly 8 x 8 x 2-1/2 inches and has a lid. I place it in the oven for slow baking.

This gentle vegetable medley may be served with couscous, rice, or bread. A bean dish should be served on the side to complete the meal.

2 medium zucchini (13 ounces), cut into 1/8-inch-thick rounds
4 medium carrots (8 ounces), peeled and cut into 1/8-inch-thick rounds
1-1/2 teaspoons peeled and very finely chopped garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
2 tablespoons finely chopped fresh cilantro leaves
4 tablespoons finely chopped fresh parsley
1-1/2 teaspoons salt
Freshly ground black pepper
2 waxy red potatoes (10 ounces), peeled and cut into 1/8-inch-thick rounds
1/2 head green cabbage (10 ounces), shredded (6 cups in volume)
1 large onion (6 ounces), cut into 1/8-inch-thick rounds
2 large tomatoes (15 ounces), cut into 1/4-inch-thick rounds
1 medium green bell pepper (6 ounces), seeded and cut into 1/4-inch-thick rounds
1/4 cup olive oil

Set an oven rack in the middle of the oven. Preheat the oven to 350° F.

To assemble the casserole, arrange the zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish (see recipe introduction). Over this, arrange the carrots, also in an overlapping layer. Now sprinkle 1/4 teaspoon garlic, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1 teaspoon cilantro, 2 teaspoons parsley, 1/4 teaspoon salt, and pepper to taste.

Arrange the potatoes in a single overlapping layer on top of the carrots. Again sprinkle 1/4 teaspoon garlic, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1 teaspoon cilantro, 2 teaspoons parsley, 1/4 teaspoon salt, and pepper to taste.

Spread the cabbage on top of the potatoes and over it sprinkle ¼ teaspoon garlic, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1 teaspoon cilantro, 2 teaspoons parsley, 1/4 teaspoon salt, and pepper to taste.

Carefully arrange the onion rounds in a single overlapping layer over the cabbage. Some of the onion rings may come apart, but try to maintain their shape as best you can. Sprinkle 1/4 teaspoon garlic, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1 teaspoon cilantro, 2 teaspoons parsley, 1/4 teaspoon salt, and pepper to taste.

Arrange the tomatoes in a single overlapping layer over the onion slices. Sprinkle 1/4 teaspoon garlic, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1 teaspoon cilantro, 2 teaspoons parsley, 1/4 teaspoon salt, and pepper to taste.

Finally, arrange the green peppers in an overlapping layer over the very top. Sprinkle 1/4 teaspoon garlic, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1 teaspoon cilantro, 2 teaspoons parsley, 1/4 teaspoon salt, and pepper to taste.

Cover and bake for 50 to 60 minutes. During the last 20 minutes, baste frequently with the juices that accumulate at the bottom. A bulb baster is ideal for this. If you don't have one, you may carefully tilt the dish, spoon up the juices, and pour them over the top. Cover the dish and put it back into the oven each time. Baste 3 to 4 times during the last 20 minutes. Serve hot.